Creamy Greek Lemon Chicken Soup with Orzo

Tangy, comforting, and bursting with Mediterranean flavor, this Creamy Greek Lemon Chicken Soup with Orzo is one of my favorite ways to warm up on a cool day. Inspired by the classic Greek dish avgolemono, this version balances the rich creaminess of eggs and broth with the bright freshness of lemon, tender chunks of chicken, and delicate orzo pasta. It’s light yet filling, with a texture that’s smooth and velvety.

Why You’ll Love This Recipe

I love how this soup brings bold flavor and creamy texture without needing any cream. The combination of egg and lemon makes the broth silky and rich, while still feeling fresh. It’s a great use for leftover chicken, and I can easily whip it up on a weeknight. It’s satisfying enough to be a main dish and elegant enough to serve for company. Plus, I can tweak the ingredients based on what I have on hand without sacrificing that signature Greek flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast or rotisserie chicken, shredded
• Chicken broth
• Orzo pasta
• Eggs
• Fresh lemon juice
• Onion, finely chopped
• Carrots, diced
• Olive oil
• Garlic, minced
• Salt and pepper to taste
• Fresh dill or parsley (optional, for garnish)

directions

1. I heat olive oil in a large pot over medium heat and sauté the onion and carrots until softened, about 5–6 minutes.

2. I add the garlic and cook for another minute until fragrant.

3. I pour in the chicken broth and bring it to a gentle boil.

4. I stir in the orzo and let it cook until just tender, about 8–10 minutes, stirring occasionally.

5. In a separate bowl, I whisk together the eggs and lemon juice until smooth.

6. To temper the egg mixture, I slowly ladle in about a cup of hot broth while whisking constantly.

7. Once the mixture is warmed, I slowly pour it back into the pot while stirring, making sure the soup stays at a low heat to avoid curdling.

8. I add the shredded chicken and season the soup with salt and pepper to taste.

9. I let everything heat through for a few minutes, then garnish with fresh herbs before serving.

Servings and timing

This recipe serves 4–6 people.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Rice instead of orzo: I sometimes use white rice or brown rice in place of orzo for a different texture.

• Vegetarian version: I skip the chicken and use vegetable broth, adding chickpeas or white beans for protein.

• Extra creamy: I blend a portion of the soup before adding the egg-lemon mixture for an even smoother base.

• Lemony twist: I increase the lemon juice for a stronger citrus punch if I’m in the mood for something really bright.

• Add greens: I stir in fresh spinach or kale at the end for added color and nutrition.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove over low heat, stirring often to maintain the creamy texture. I avoid boiling the soup again, as the egg mixture can separate. If it thickens in the fridge, I just add a splash of water or broth to loosen it up.

FAQs

Will the eggs scramble in the soup?

Not if I temper them correctly. I always whisk the egg mixture with hot broth slowly and keep the soup over low heat when combining to ensure a smooth, creamy result.

Can I freeze this soup?

I don’t recommend freezing this soup, as the egg-lemon base can separate when thawed. It’s best enjoyed fresh or within a few days.

Can I make this dairy-free?

Yes, it’s naturally dairy-free! The creamy texture comes from eggs, not cream or milk.

What if I don’t have orzo?

I substitute other small pasta shapes like ditalini or even broken spaghetti. Rice is also a great option.

How much lemon should I use?

I typically use the juice of 1 to 2 lemons, depending on how bright I want the flavor. I taste and adjust as needed before serving.

Conclusion

This Creamy Greek Lemon Chicken Soup with Orzo is one of those recipes I keep coming back to—simple, comforting, and bursting with fresh lemon flavor. The silky broth and hearty ingredients make it a go-to when I need something wholesome and satisfying. Whether I’m making it for a light dinner, a cozy lunch, or just because I miss the flavors of Greece, this soup always delivers.